Pasta with oyster mushroom cream sauce

Ingredients for 4 servings:

• 500 g tagliatelle pasta (Mafaldine)
• 1 tbsp butter
• 250 g oyster mushrooms, fresh
• 1 onion(s)
• 2 garlic cloves
• 200 g cream
• 100 ml white wine
• 1 tsp, leveled aromatic
• 1 tbsp, heaped basil, fresh
• 2 rosemary sprigs
• 1 pinch of dried, ground chili pepper
• e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

simple and delicious

Bring a sufficiently large saucepan to a boil with water and a little salt and cook the mafaldine until al dente. If you can’t find mafaldine, other ribbon pasta will also work. To prevent the sauce from sticking, it’s important not to use ridged or hollow pasta, as this dish requires a creamier consistency. While the pasta is cooking, peel the onion and garlic and chop them into fine cubes. Also peel and halve the oyster mushrooms. Melt the butter in a sufficiently large frying pan and add the onion, garlic, and oyster mushrooms, along with the rosemary sprigs. Let everything simmer for about 10 minutes. Deglaze with the white wine and reduce slightly. Add the cream, basil, and aromatics and stir well. Simmer everything over medium heat for 10 minutes. Finally, season to taste with salt, pepper, and chili pepper.